Saturday, August 6, 2011

So Simple, So Perfect, Crispy Roast Chicken

(I've had this sitting in draft for a few days. However, I had a slight interruption...my precious, new baby granddaughter was welcomed into the world on August 2nd!)

Craving some protein? Make it on Sunday and have it for leftovers during the week...a salad, a sandwich or just more delicious roast chicken. That wing or leg will haunt you for a late night snack!

Roast chicken just doesn't get any better or any easier than this! After much experimenting over the years, I came to this simple method for a classic and delicious roast chicken. No need to stuff or truss! Roasters are not as dry as baking chickens; all they need is a little seasoning...not even any butter or oil! Follow this recipe and I guarantee you a succulent roast chicken with a crispy exterior!

The aroma of a chicken roasting in the oven just seems to say:

"Welcome Home!"

Salivating? Let's Cut Into It...

Serves 4 or more

Ingredients

1 plump roasting chicken (about 4 to 5 lbs.)

garlic powder

kosher salt

freshly ground black pepper

dried thyme leaves

dried rosemary leaves

Directions

Preheat oven to 375º.

Place a rack in a shallow roasting (or baking) pan which you've lined w/foil.*

Wash the chicken and remove any fat,* neck or giblets from the inside.

Pat the chicken dry and place it breast up on the rack in the pan.

Sprinkle the inside of the chicken with salt and pepper.

Sprinkle all the seasonings on the top of the chicken.

Place in the oven and roast uncovered about 30 minutes per lb. or until a drumstick moves easily at the joint and the juices run clear, or the chicken registers at least 180º when a thermometer is inserted. (Check after about 1 to 1 1/2 hours and if already golden brown, loosely cover with a tent of foil to keep from over browning.)

Over the years, I've used so many different configurations of a roasting pan for this chicken. Generally I use whatever is handy. I've even used a toaster-oven rack in a baking pan. You really don't need anything fancy...just a rack and a pan! (This note is especially for those who don't own a lot of equipment or are just starting out in the kitchen). However, if you happen to have an impressive roasting pan and rack, enjoy it!

Let the chicken rest a few minutes before slicing. (I prefer an electric knife to achieve attractive slices.) You'll feel like Mama just wrapped her arms around you while youenjoy this with your favorite sides!*

My dear! Congratulations on the new baby! What a precious gift. And thank you for sharing this delicious recipe. This was perfect lunch-reading-material. I only wish I could have had a bite! I hope you have a lovely evening.

Thank you Jill from Dulce Dough!

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